Creamy Olive & Feta Dip
Creamy Olive and Vegan Feta Dip (Easy Blender Dip)
This creamy olive and vegan feta dip is one of those recipes that feels almost too easy for how good it tastes. You throw everything into a blender, blend it up, and suddenly you have a dip that people won’t stop eating.
It’s salty, creamy, a little nutty, and perfect with warm bread. No cooking, no waiting, no complicated steps. Just good ingredients doing their thing.
If you like dips you can make in under 10 minutes but still feel proud to put on the table, this one’s for you.
Why This Dip Is So Good
This dip just works.
The olives bring saltiness and that classic briny taste. The vegan feta makes it creamy and slightly tangy. Walnuts make it thicker and give it a bit of depth without taking over. Parsley freshens everything up, garlic adds flavor, and the lemon keeps it from tasting heavy.
And the olive oil ties everything together. Especially when you drizzle a bit more on top before serving.
How to Make This Olive Dip
You really can’t mess this up.
How to Serve It
This dip is best with bread. Warm bread is even better.
Drizzle olive oil on top, sprinkle some chili flakes, and serve it with toasted sourdough, focaccia, flatbread, or olive oil bread.
It also works really well:
- as part of a mezze board
- as a spread in sandwiches or wraps
- with roasted veggies on the side
Leftovers keep well in the fridge for a couple of days, so it’s great for snacking later too.
Creamy Olive and Vegan Feta Dip: FAQs
Yes. You can finely chop all the ingredients by hand and mash them together with a fork. The texture will be chunkier, but the flavor will still be delicious.
Green olives work best because they’re briny and bold, but you can also use a mix of green and black olives. Just make sure they’re pitted and not overly salty.
Absolutely. Cashews or almonds work well as substitutes. Cashews will make the dip even creamier, while almonds add a slightly firmer texture.
Stored in an airtight container, this dip will keep well in the fridge for up to 3 days. Give it a quick stir and drizzle with fresh olive oil before serving.
Freezing isn’t recommended, as the texture can change once thawed. This dip is best enjoyed fresh or within a few days of making it.
More Dips You’ll Probably Love
If you love dips, you’ll probably enjoy these too: my Roasted Cherry Tomato and Creamy Bean Dip, Creamy Roasted Garlic Dip, and Muhammara. They’re all easy to make, full of flavor, and perfect with bread.
You can find them here:
Cherry Tomato and Creamy Bean Dip
Creamy Roasted Garlic Dip
Muhammara
This creamy olive and vegan feta dip is one of those recipes you make once and keep coming back to. Fast, reliable, and always a hit.
For more easy, plant-based recipes like this, head over to drveganblog.com and have a look around.
Creamy Olive and Vegan Feta Dip
Ingredients
- 200 g (1 1/2 cups) green olives, pitted
- 150 g (5 oz) vegan feta, cubed
- 1 (1/2 cup) small handful fresh parsley, loosely packed
- 1-2 garlic cloves
- 30 g (1/4 cup) walnuts
- 3-4 tbsp (3 tbsp) olive oil, plus more for serving
- 1 1/2-2 tbsp (1 1/2 tbsp) juice of lemon
- Salt, to taste
- Black pepper, optional
Instructions
- Add the olives, vegan feta, parsley, garlic, walnuts, olive oil, and lemon juice to a food processor or blender.
- Blend until thick and creamy. Stop earlier for a slightly chunky texture or blend longer for a smooth dip.
- Taste and adjust seasoning with salt or more lemon juice if needed.
- Transfer the dip to a shallow serving bowl.
Nutrition
I could imagine adding this to a pasta, reimaging it as a pasta sauce